Light and fluffy gluten-free pumpkin waffles turned into sweet, pumpkin french toast for the best of all breakfast worlds. Do you love pumpkin as much as I do? Check out my other pumpkin recipes.
You know what I don’t really understand? When people eat brunch at 2 pm. I mean isn’t the entire point that it’s supposed to be between breakfast and lunch? You know, because you sleep past breakfast. Well, I don’t. I have an internal clock and 6:30 is considered sleeping in for me. When I say brunch, I mean 10am and that’s like…we’re eating at 10am because I’ve been up for 4 hours and could have already eaten, and then been hungry again by now. I’ve always had a big appetite.
And I’m not one of those easy going hungry people either. Nope. Cranky, irritable, and hangry (hungry/angry) is more my style. Not to mention dramatic. I can’t even tell you how many times I have told Steve that I was “literally starving to death” or that “I have never been so hungry!”
10am really is the right time. Wake up, drink coffee, start cooking, and by the time you’ve become a fully developed human being (it takes me a workout, or at least an hour), people start arriving, and you’ve become at least mildly pleasant.
So let me explain this french toast to you. It’s really pretty simple. You take a waffle–any waffle, but preferably this pumpkin one–and you soak it in some French toast batter (do you call it batter? it’s not really a batter? you get the point…) for an hour or so, then you just pan fry it up like regular french toast. It truly is the best of all breakfast worlds. A couple things to note: If you use homemade waffles, you want them to be cooked crispy, and 1-2 days old, otherwise they will get soggy. If you’re using a frozen waffle, toast it first.
For our final fall episode of Drink & Dish, Nicole and I went with a harvest brunch (in case my entirely too long rant about brunch time wasn’t an indication…). Nicole makes a delicious pumpkin chai latte that is so warm and comforting, it will knock your socks off! Also, don’t forget to subscribe to Drink & Dish on YouTube!
In addition, I have an important announcement! After hearing that many of you were worried about completing the Drink & Dish video challenge in the time allotted, we have decided to extend it all the way to New Years! We really want to see as many people as possible succeed with their videos, so you still have plenty of time to enter!
Light and fluffy gluten-free pumpkin waffles turned into sweet, pumpkin french toast for the best of all breakfast worlds.
Ingredients
- 2 cups gluten-free baking blend
- 1 tbsp baking powder
- 1 tbsp ground cinnamon
- 1 tsp pumpkin pie spice
- Dash salt
- 1/4 cup pure maple syrup
- 1 3/4 cup reduced fat buttermilk
- 3 eggs, lightly beaten
- 1 cup canned pumpkin
- 2 tsp vanilla extract
- 1 cup pumpkin puree
- 2 eggs + 8 egg whites
- 2 cups unsweetened almond milk
- 1 1/2 tbsp vanilla
- 1/4 cup pure maple syrup
- 1 1/2 tbsp pumpkin pie spice
Instructions
- To make the waffles, in a large bowl whisk together baking blend, baking powder, cinnamon, pumpkin pie spice and salt.
- In a medium bowl, whisk together wet ingredients. Gently fold wet ingredients into dry until just combined. A few small lumps are fine--you do not want to overmix. Let stand for 10 minutes.
- Meanwhile, preheat waffle heater. Spray with nonstick spray. Once batter has rested, cook until lightly browned and edges are crisp, about 10 minutes.
- To make the french toast, in a large bowl beat together pumpkin, eggs, almond milk, vanilla, maple syrup, and pumpkin pie spice. Place waffles in a large shallow dish and cover with pumpkin/egg mixture. Cover and refrigerate for 1 hour.
- Spray a large skillet with nonstick spray. Cook each waffle until browned and edges crisp, about 5-7 minutes per side. Serve immediately with maple syrup and fresh berries if desired. Leftovers can be stored in the refrigerator in an airtight container for up to 5 days.
Notes
Best with crisp-cooked day old waffles. You may use frozen waffles or any waffle you'd like. This is a huge recipe that can easily be halved or quartered.
I’ll say these waffle french toats look amazing. My dad is like you, he gets hangry too haha. As for me… hmmm.. I guess I get pretty irritable too. Not really hangry but just angsty and don’t wanna talk. As for brunch, it’s at 12pm or 1pm for me 😛 Preferably 12. But I also don’t wake up as early as you do! Man… that is some internal clock!
Kammie @ Sensual Appeal recently posted…WordPress Plugins for Food Bloggers: Recipage Vs ZipList – Which is better?
YAY!
settles back with coffee to watch the VIDEO!
MIZ recently posted…What EGGSactly does organic & cagefree mean?
um yuuuummmmmm
Katie @ Peace Love & Oats recently posted…Thursday Thoughts
This looks amazing! I just saw another French toast recipe too and now I’m dying for some. Love that this is pumpkin flavored too 🙂
Danielle recently posted…The Tale of the Midnight Brownie (Part 3)
MMM delicious! I’ve had a banana bread french toast that is so good, so I would definitely enjoy this combination of waffles and french toast!
Jamie @ couchtoironwoman recently posted…Marathon Excitement
These look amazing! Pinning asap!
And I’m totally with you on the hangry thing…I try to make sure to eat every few hours so there are no meltdowns or my brain doesn’t go all foggy. 🙂
Amanda @ Diary of a Semi-Health Nut recently posted…WIAW #81 Pumpkin Crazy
I love pumpkin pancakes, waffles, muffins, well, pumpkin everything! That’s a great tip for making sure the waffles are crispy before turning them into French toast. I was always curious about that for waffle French toast. These look delicious, and the video is cute!
Katy @ KatysKitchen recently posted…Easy Cinnamon Raisin Bread
You and me both! Sweet, savory–pumpkin all of the ways! Thanks so much for watching the video–that means a lot! 🙂
These waffles look absolutely incredible! I cannot wait until breakfast. 🙂
Erin @ The Grass Skirt recently posted…My October Citrus Lane box
Ha, I could do brunch at anytime just because I like the food! I love the idea of combining waffles and french toast!
Stephanie @ Eat. Drink. Love. recently posted…Halloween Cocoa Krispie Treats
LOL! We usually call a meal in the afternoon “dunch” or “linner”. I’m like you, I don’t like to wait long to eat. This combination of waffles and French toast is fantastic!
Christin@SpicySouthernKitchen recently posted…Five-Alarm Chili
I usually say linner–dunch sounds like a name I would call someone I don’t like. 😉
I agree- brunch definitely means between breakfast and lunch! These look absolutely amazing!
Wendy recently posted…Easy Halloween Sandwich Cookies
Glad I’m not the only early brunch-er 😉 Thanks Wendy!